'Twinkie' cakes

Hey there, time traveller!This article was published 20/11/2012 (1479 days ago), so information in it may no longer be current.

Cake:

1 box golden pound cake mix

TRIBUNE MEDIA MCT

Inject the filling using a pastry bag.

4 egg whites, beaten until stiff

160 ml (2/3 cup) water

Filling:

80 ml (1/3 cup) shortening

10 ml (2 tsp) room-temperature butter

250 ml (1 cup) icing sugar

60 ml (1/4 cup) granulated white sugar

80 ml (1/3 cup) evaporated milk

5 ml (1 tsp) vanilla extract

2 drops lemon extract

Preheat oven to 325 F. Fold a piece of foil in half with the non-stick side out. Then fold in half again. Roll foil pieces around a spice bottle to form a tube. Fold down edges to seal, leaving one end of the tube open to be filled with the batter. Spray the insides with vegetable oil and set each tube open-end-up in a muffin tray.

Beat cake mix, whipped egg whites, and water on medium speed until completely blended, about 2 minutes. Carefully fill the foil tubes, leaving 3/4-inch headspace. Bake about 30 minutes until golden and toothpick inserted in the centre comes out clean.

Let cakes cool, then remove foil. Use a toothpick to make 3 holes along the length of each cake. Wiggle the toothpick around the centre to make room for the filling.

Filling: Cream shortening and butter together in a medium bowl. With mixer running on medium speed, add powdered sugar and granulated sugar, a little at a time, until smooth. Add evaporated milk, vanilla and lemon extract. Continue mixing until fluffy.

Spoon filling into a pastry bag with a tip. Inject filling into each of the three holes in each cake, being careful not to overfill, and place on a serving platter or store in a covered container.

Makes 12.

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